“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
❶ Smoothen the curd to avoid any lumps.
❷ In a pan, prepare the kadhi by adding the curd, water, and 1 sachet of Kadhi Magic Mixx. Cook for 5-10 minutes, stirring occasionally.
❸ In another vessel, prepare the pakoda batter by mixing besan, 2 sachets of Kadhi Magic Mixx, and onions.
❹ In a deep pan, heat oil and deep fry the onion batter to make the pakodas.
❺ Once fried, keep the pakodas aside to cool.
❻ While serving, add the cooled pakodas to the kadhi.
❼ In a small fry pan, add ghee and chopped coriander to make a flavorful tadka.
❽ Drizzle the tadka over the kadhi and stir well.
❾ Serve hot in an attractive bowl.
Optional: Make and add your own creative tadka with lots of love.
Tip: Adjust consistency to your liking by adding hot water.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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